This Tuscan Bean Soup is hearty enough to stand on its own for dinner or lunch. The key to the texture is to blend part of the beans.
We have a favorite little place in Puerto Rico where they serve an amazing bean soup. After our second visit, I decided to recreate it at home. And WOW did it turn out great! Imagine getting the best Tuscan bean soup in San Juan Puerto Rico. Of course, we had a lot of great Puerto Rican food but this soup was the most memorable. This is now a staple in our house. We make a large batch and have it for lunches for the next two days.
Make a soup gift basket
The photos from this particular batch were for a gift basket I made for a young couple friends of ours who just had their first baby. It occurred to me that everyone was buying things for the baby, which we did too, but nothing for the parents. That’s where I came up with the idea to put together a soup gift basket.
Here’s what I put in the basket:
- Two soup mugs – you can buy really inexpensive and cute mugs at the dollar store or at a thrift shop.
- A tall glass jar of soup – I bought this one at a discount store. I found it on the clearance table so it was another inexpensive find.
- I added a cute tea towel.
- I also tied up a small bundle of fresh rosemary.
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- Amish Macaroni Salad
- Low Carb Tomato Soup
- Crescent Roll Veggie Pizza
- Crescent Roll Taco Pizza
If you make any of my recipes, leave me a comment. I’d love to hear from you.
Tuscan Bean Soup
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 large servings 1x
Description
This Tuscan Bean Soup is hearty enough to stand on its own for dinner or lunch. The key to the texture is to blend part of the beans.
Ingredients
- 6 strips of bacon diced
- 2 TBS of extra virgin olive oil
- 3 carrots diced
- 2 stocks of celery diced
- 1/4 small onion diced
- 1 can of cannellini beans – rinsed well under cool water
- 1 can of great northern beans – rinsed well under cool water
- 2 large sprigs of FRESH rosemary (it must be fresh)
- 32 oz. chicken or vegetable broth
- 1/2 cup half n half
Instructions
- In a large stove-top soup pot, add olive oil, diced carrots, celery, onion, and bacon.
- Cook on high medium-high until bacon is crispy.
- Add chicken broth, beans, broth, and both rosemary sprigs.
- Simmer on low for 40 minutes.
- Remove rosemary sprigs and blend soup with an emersion blender until smooth and creamy.
- Remove from heat and stir in half n half.
- Category: Soup
- Method: Stove-top
- Cuisine: Tuscan
Keywords: comfort food, bean soup,
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